You may have noticed our building at 1250 Prospect Street undergoing a major renovation this year. After nine months behind the scaffolding, we're excited to announce that the work is finally complete. The green and red awnings are gone, making way for a modern facade with new George's at the Cove signage.

Our Beverage Director, Joshua Kasumovic, recently had the opportunity to visit the St. Supery Estate and vineyards in Napa Valley for a weekend of educational activities and incredible wines. The event is called the Divine Wine Encounter and they hold it annually for different group of sommeliers and beverage directors from around the country.

George's California Modern was recently named #96 in the Opinionated About Dining (OAD) 2016 U.S. Top 100 Restaurants Poll. The OAD survey, founded in 2008 by former music industry executive Steve Plotnicki, was originally devised as an alternative to the Michelin Guide.

We have one of the most amazing views in the United States. So, of course, every guest who visits asks for a window table (and yes, we mean every guest). Our Director of Operations/Partner, April Johnson shares a few tips on how to get these coveted tables, along with some insider secrets on how to score the perfect seat.

It’s no mystery that wine is made through the fermentation of grapes. But, did you know that chocolate is also fermented with the same complex yeasts as wine? This can make pairing wine and chocolate tricky. Not to worry, we're here to give wine lovers and chocolate connoisseurs some tips.

Whether you’re attending a big family dinner, celebrating at a restaurant or just throwing a frozen dinner into the oven, pairing wines on Thanksgiving can get tricky. Our advice is simple: grab the 3 R’s.

Delicious and moist, coffee cake is the perfect treat to enjoy with your morning coffee or to share with visiting guests. Here, we pair soft cream cheese with vanilla and cinnamon to make a fluffy and rich cream cheese coffee cake.

Panna cotta, Italian for "cooked cream," is a gelatin-based dessert from Northern Italy. Not only does it taste delicious but it's gorgeous, served paired with fresh fruits, breads and garnishes. This recipe for a delicious burnt honey and vanilla bean panna cotta has a flavor profile similar to marshmallow.

Crudo, meaning "raw" in Italian and Spanish, has been a staple in European fishing villages for generations. Increasingly its popularity is growing in the U.S. with more and more restaurant goers embracing this dish of raw fish dressed with oils, seasonings and the like. Here, California Modern Chef de Cuisine, Jonathan Bautista shares his recipe for spicy and delicious achiote cured snapper with serrano-pineapple broth, jicama, cucumber and herbs.